Honey Sponge Cake
Yield
1 cakePrep
30 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
separated, room temperature |
|
| 1 | cup |
sugar
granulated |
|
| ¼ | cup |
almond powder
|
* |
| 1 | tablespoon |
honey
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| 4 | tablespoons |
milk
|
|
| 2 | tablespoons |
butter
cooled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
separated, room temperature |
|
| 237 | ml |
sugar
granulated |
|
| 59 | ml |
almond powder
|
* |
| 15 | ml |
honey
|
|
| 355 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 6E+1 | ml |
milk
|
|
| 3E+1 | ml |
butter
cooled |
|
Directions
In bowl, sift flour, baking powder and salt; set aside.
In another bowl, beat egg whites until stiff.
With electric mixer, beat egg yolks; gradually blend in sugar and almond powder.
Cream mixture until smooth, about 5 minutes.
Add honey and almond powder.
Mix together milk, baking soda and cooled melted butter; add to egg yolk mixture.
Gradually add sifted flour mixture.
When batter is thoroughly blended, quickly but gently fold in egg whites.
Steaming: Before mixing, bring water in steamer to boil.
Grease bottom only of 9 inch round flat-bottom, high-sided bowl (or tube pan, bundt pan or cupcake tins).
Pour batter into bowl.
Steam for 1 hour.
Best served steaming hot, cake can always be resteamed without suffering.
